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Add the wet ingredients to the dry ingredients. Stir until just combined (some lumps are okay).

Heat a large nonstick skillet on medium. Add batter, ¼ cup at a time, to form pancakes. Cook 1–2 min., until edges begin to set and bottoms are golden brown. Turn pancakes over and cook another 1 min., until bottoms are golden brown.

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Pancakes with Yogurt and Raspberries is rated
5.0 out of
5 by
1.

Rated 5 out of
5 by
Anonymous from
The best pancakes ever!!!These pancakes are sooo good, almost too good. I used strawberry cheesecake yogurt in the batter instead. For the toppings, I used strawberries and vanilla yogurt. So happy that I found this delicious recipe!!! It takes only 15 minutes and they come out perfect if you use a griddle.